2 cups canelinni beans, rinsed
1 zucchini, diced
3 scallions, thinly sliced
generous handful of cilantro, stemmed and chopped
juice of 1 lemon
2-3 Tablespoons olive oil
salt and pepper
This sald is super easy, keeps for several days and goes well with just about any summer lunch or dinner. Mellow, citrus-y, and fresh, it’s a favorite around here on hot afternoons.